- 1 clove garlic
- 2 teaspoons kosher salt, plus additional for seasoning
- 4 medium ripe tomatoes, cored and diced
- 1/4 medium red onion, finely diced
- 1 jalapeno, stemmed and minced (with seeds for more heat)
- 1/4 cup chopped fresh cilantro
- 1 to 2 tablespoons silver tequila (optional)
- White corn tortilla chips, for dipping
Smash the garlic clove, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Mix the garlic, tomatoes, onion, jalapeno, and cilantro in a serving bowl. Add the tequila, if desired, and season with the remaining salt, adding more to taste if necessary.
The best tomatoes--juicy with a bright, summer-sweet taste--are vine-ripened. A cue for great taste is a deep, rich color all the way up to the stem, but a full tomato aroma counts too. Don't be shy: It's OK to sniff a tomato. Store your tomatoes at room temperature, not in the refrigerator; chilling deadens their taste and mars their texture.
Why mash instead of mince garlic? For raw dips and sauces, when the garlic is reduced to a smooth paste, it flavors a dish more evenly and less harshly than if added in pieces. Another reason to love this "smushing": It's quicker than mincing.
Recipe modified on 8/5/10